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Using Chickpea Flour in Gluten Free Bread Formulation to Effect of Bread Quality

Yıl 2018, Cilt: 16 Sayı: 1, 33 - 41, 23.04.2018
https://doi.org/10.24323/akademik-gida.415652

Öz

The aim of this study was to evaluate the effects of
using different amounts of chickpea flour on quality characteristics of rice-based
gluten free bread. Rice-based gluten free breads were produced by straight
dough fermentation procedure. Chickpea flour (10.59% moisture, 19.11% protein,
2.84% ash) and brown rice flour (15.79% moisture, 4.94% protein, 1.44% ash)
were used because of their high contents of dietary fiber, minerals and
especially protein. The quality characteristics of gluten free breads were
determined by performing % baking loss, specific volume, protein, ash, color,
texture profile analysis and SEM. As a result of the analyses, increasing the amount
of chickpea flour in gluten-free bread formulations decreased the specific
volume and baking loss while increasing ash, protein and CIE L*, a*, b* values
of gluten-free bread samples (p<0.05). Meanwhile, it has been observed that
increasing the amount of chickpea flour in breads and duration time increased the
hardness value of gluten-free bread samples (p<0.05). According to the
results of the sensory analysis, the most liked bread sample was gluten-free
bread sample including 40% chickpea flour.

Kaynakça

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  • [4] Alajaji, S.A., El-Adawy, T.A., 2006. Nutritional Composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods. Journal of Food Composition and Analysis 19: 806-812.
  • [5] Alaunyte, I., Stojceska, V., Plunkett, A., Ainsworth, P., Derbyshire, E., 2012. Improving the quality of nutrient-rich Teff (Eragrostis tef) breads by combination of enzymes in straight dough and sourdough breadmaking. Journal of Cereal Science 55(1): 22-30.
  • [6] Altuğ-Onoğur, T., Elmacı, Y., 2011. Gıdalarda duyusal değerlendirme, Sidas, İzmir, Türkiye, 50s.
  • [7] Alvarez-Jubete, L., Auty, M., Arendt, E.K., Gallagher E., 2010. Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations. Journal European Food Research and Technology 230: 437-445.
  • [8] Angioloni, A., Collar, C., 2012. High legume-wheat matrices: an alternative to promote bread nutritional value meeting dough viscoelastic restrictions. European Food Research and Technology 234(2): 273-284.
  • [9] AOAC (Association of Official Analytical Chemists), 1995a. Official methods of analysis, 16th ed., Gaithersburg, MD: (Method 925.10).
  • [10] AOAC (Association of Official Analytical Chemists), 1995b. Official methods of analysis, 16th ed., Gaithersburg, MD: (Method 46.30).
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  • [13] Bojnanská, T., Francáková, H., Lísková, M., Tokár, M., 2012. Legumes-The alternative raw materials for bread production. The Journal of Microbiology, Biotechnology and Food Sciences 1: 876-886.
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  • [15] de Almeida Costa, G.E., da Silva Queiroz-Monici, K., Reis, S.M.P.M., de Oliveira, A.C., 2006. Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes. Food Chemistry 94(3): 327-330.
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  • [20] Gallagher, E., Kunkel, A., Gormley, T.R., Arendt, E.K., 2003. The effect of dairy and rice powder addition on loaf and crumb characteristics, and on shelf life (intermediate and long-term) of gluten-free breads stored in a modified atmosphere. European Food Research and Technology 218(1): 44-48.
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Glütensiz Ekmek Formülasyonlarında Nohut Unu Kullanımının Ekmeğin Kalitesi Üzerine Etkisi

Yıl 2018, Cilt: 16 Sayı: 1, 33 - 41, 23.04.2018
https://doi.org/10.24323/akademik-gida.415652

Öz

Çalışma kapsamında farklı
oranlarda nohut unu kullanımının üretilen pirinç bazlı glütensiz ekmeklerin
kalitesi üzerine etkisi incelenmiştir. Pirinç bazlı glütensiz ekmekler direk
hamur fermantasyon metoduyla elde edilmiştir. Nohut unu (%10.59 nem, %19.11 protein,
%2.84 kül) ve esmer pirinç unu (%15.79 nem, %4.94 protein, %1.44 kül); diyet
lifi, protein ve mineralce zengin olması nedeniyle kullanılmıştır. Glütensiz
ekmek örneklerinin kalite karakteristiği % pişme kaybı, özgül hacim, protein,
kül, renk, doku profil ve SEM analizi metotlarıyla değerlendirilmiştir. Yapılan
analizler sonucunda, glütensiz ekmek formülasyonlarında nohut unu miktarındaki
artış, ekmek özgül hacim ve pişme kaybını azaltırken kül, protein ve CIE L*, a*,
b* değerlerini arttırdığı bulunmuştur (p<0.05). Aynı zamanda, ekmek
formülasyonlarında nohut unu miktarı ve depolama süresi artmasıyla sertlik
değerlerinin arttığı gözlemlenmiştir (p<0.05). Duyusal analiz sonuçlarına
göre en beğenilen ekmeğin %40 nohut unlu ekmek örneği olduğu belirlenmiştir
(p<0.05).

Kaynakça

  • [1] AACC (AmericanAssociation of Cereal Chemists), 2000. Approved methods of the AACC. 10th ed., St. Paul, MN: (Method 02-52).
  • [2] Aguilar, N., Albanell, E., Miñarro, B., Capellas, M., 2015. Chickpea and tiger nut flours as alternatives to emulsifier and shortening in gluten-free bread. LWT-Food Science and Technology 62(1): 225-232.
  • [3] Aider, M., Sirois-Gosselin, M., Boye, J.I., 2012. Pea, lentil and chickpea protein application in bread making. Journal of Food Research 1(4): 160-173.
  • [4] Alajaji, S.A., El-Adawy, T.A., 2006. Nutritional Composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods. Journal of Food Composition and Analysis 19: 806-812.
  • [5] Alaunyte, I., Stojceska, V., Plunkett, A., Ainsworth, P., Derbyshire, E., 2012. Improving the quality of nutrient-rich Teff (Eragrostis tef) breads by combination of enzymes in straight dough and sourdough breadmaking. Journal of Cereal Science 55(1): 22-30.
  • [6] Altuğ-Onoğur, T., Elmacı, Y., 2011. Gıdalarda duyusal değerlendirme, Sidas, İzmir, Türkiye, 50s.
  • [7] Alvarez-Jubete, L., Auty, M., Arendt, E.K., Gallagher E., 2010. Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations. Journal European Food Research and Technology 230: 437-445.
  • [8] Angioloni, A., Collar, C., 2012. High legume-wheat matrices: an alternative to promote bread nutritional value meeting dough viscoelastic restrictions. European Food Research and Technology 234(2): 273-284.
  • [9] AOAC (Association of Official Analytical Chemists), 1995a. Official methods of analysis, 16th ed., Gaithersburg, MD: (Method 925.10).
  • [10] AOAC (Association of Official Analytical Chemists), 1995b. Official methods of analysis, 16th ed., Gaithersburg, MD: (Method 46.30).
  • [11] Artan, R., 2012. Çölyak hastalığında gelişmeler. Turkiye Klinikleri Journal of Pediatrical Sciences 8(1): 48-55.
  • [12] Blandino, A., Al-Aseeri, M.E., Pandiella, S.S., Canterob, D., Webba, C., 2003. Cereal-based fermented foods and beverages. Food Research International 36(3): 527–543.
  • [13] Bojnanská, T., Francáková, H., Lísková, M., Tokár, M., 2012. Legumes-The alternative raw materials for bread production. The Journal of Microbiology, Biotechnology and Food Sciences 1: 876-886.
  • [14] Cao, X., Wen, H., Li, C., Gu, Z., 2009. Differences in functional properties and biochemical characteristics of congenetic rice proteins. Journal of Cereal Science 50(2): 184-189.
  • [15] de Almeida Costa, G.E., da Silva Queiroz-Monici, K., Reis, S.M.P.M., de Oliveira, A.C., 2006. Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes. Food Chemistry 94(3): 327-330.
  • [16] Deepa, G., Singh, V., Naidu, K. A., 2008. Nutrient composition and physicochemical properties of Indian medicinal rice–Njavara. Food Chemistry 106(1): 165-171.
  • [17] Fasano, A., Catassi, C., 2001. Current approaches to diagnosis and treatment of celiac disease: an evolving spectrum. Gastroenterology 120(3): 636-651.
  • [18] Fenn, D., Lukow, O.M., Humphreys, G., Fields, P.G., Boye, J. I., 2010. Wheat-legume composite flour quality. International Journal of Food Properties 13(2): 381-393.
  • [19] Fujihara, S., Sasaki, H., Aoyagi, Y., Suguhara T., 2008. Nitrogen to protein conversion factors for some cereal products in Japan. Journal of Food Science 73(3): 204-209.
  • [20] Gallagher, E., Kunkel, A., Gormley, T.R., Arendt, E.K., 2003. The effect of dairy and rice powder addition on loaf and crumb characteristics, and on shelf life (intermediate and long-term) of gluten-free breads stored in a modified atmosphere. European Food Research and Technology 218(1): 44-48.
  • [21] Gallagher, E., Gormley, T.R., Arendt, E.K., 2003. Crust and crumb characteristics of gluten free breads. Journal of Food Engineering 56(2): 153-161.
  • [22] Gallagher, E., Gormley, T.R., Arendt, E.K., 2004. Recent advances in the formulation of gluten-free cereal-based products. Trends in Food Science and Technology 15(3): 143-152.
  • [23] Gambus H., Nowotna A., Ziobro R., Gumul D., Sikora M., 2001. The Effect of Use of guar gum with pectin mixture in gluten-free bread. Electronic Journal Polish Agricultural University 4(2): 1–13.
  • [24] García-Manzanares, Á., Lucendo, A.J., 2011. Nutritional and dietary aspects of celiac disease. Nutrition in Clinical Practice 26: 163–173.
  • [25] Gómez, M., Oliete, B., Rosell, C.M., Pando, V., Fernández, E., 2008. Studies on cake quality made of wheat–chickpea flour blends. LWT-Food Science and Technology 41(9): 1701-1709.
  • [26] Graham, P.H., Vance C.P., 2003. Legumes: Importance and Constraints to Greater Use. Plant Physiology 131(3): 872-877.
  • [27] Gujral, H.S., Rosell, C.M., 2004. Improvement of the breadmaking quality of rice flour by glucose oxidase. Food Research International 37: 75–81.
  • [28] Gularte, M.A., de la Hera, E., Gómez, M., Rosell, C.M., 2012. Effect of different fibers on batter and gluten-free layer cake properties. LWT-Food Science and Technology 48(2): 209-214.
  • [29] Hager, A.S., Wolter, A., Jacob, F., Zannini, E., Arendt, E.K., 2012. Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours. Journal of Cereal Science 56: 239-247.
  • [30] ICC (International Association for Cereal Science and Technology), 1990. Determination of Ash in Cereals and Cereal Products. 104/1, Vienna.
  • [31] Iqbal, A., Khalil, I.A., Ateeq, N., Khan, M.S., 2006. Nutritional quality of important food legumes. Food Chemistry 9(2): 331-335.
  • [32] Kaur, M., Singh, N., 2005. Studies on functional, thermal and pasting properties of flours from different chickpea (Cicer arietinum L.) cultivars. Food Chemistry 91(3): 403-411.
  • [33] Khan, M.A., Akhtar, N., Ullah, I., Jaffery, S., 1995. Nutritional evaluation of desi and kabuli chickpeas and their products commonly consumed in Pakistan. International Journal of Food Sciences and Nutrition 46(3): 215-223.
  • [34] Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N. Biliaderis, C.G., 2007. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering 79: 1033–1047.
  • [35] Malekzadeh, R., Sachdev, A., Ali, A.F., 2005. Coeliac disease in developing countries: Middle East, India and North Africa. Best Practice and Research Clinical Gastroenterology 19(3): 351-358.
  • [36] Mariotti, M., Lucisano, M., Pagani, M.A., Ng, P.K.W., 2009. The role of corn starch, amaranth flour, pea ısolate, and psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs. Food Research International 42: 963–975.
  • [37] Miñarro, B., Albanell, E., Aguilar, N., Guamis, B., Capellas, M., 2012. Effect of legame flours on baking characteristics of gluten-free bread. Journal of Cereal Science 56: 476-481.
  • [38] Mohammed, I., Ahmed, A.R., Senge, B., 2014. Effects of chickpea flour on wheat pasting properties and bread making quality. Journal of Food Science and Technology 51(9): 1902-1910.
  • [39] Mohammed, I., Ahmed, A.R., Senge, B., 2012. Dough rheology and bread quality of wheat–chickpea flour blends. Industrial Crops and Products 36: 196-202.
  • [40] Moore, M., Bello, F.D., Arendt, E.K., 2008. Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread. European Food Research and Technology 226: 1309–1316.
  • [41] Moore, M., Heinbockel, M., Dockery, P., Ulmer, H., Arendt, E.K., 2006. Network formation in gluten-free bread with application of transglutaminase. Cereal Chemistry 83: 28-36.
  • [42] Moore, M., Schober, T., Dockery, P., Arendt, E.K., 2004. Textural comparisons of gluten-free and wheat-based doughs, batters, and breads. Cereal Chemistry 81: 567-575.
  • [43] Nunes, M.H.B., Moore, M.M., Ryan, L.A.M., Arendt, E.K., 2009. Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters. European Food Research Technology 228: 633–642.
  • [44] Olexova, L., Dovičovičová, L., Švec, M., Siekel, P., Kuchta, T., 2006. Detection of gluten-containing cereals in flours and “gluten-free” bakery products by polymerase chain reaction. Food Control 17(3): 234-237.
  • [45] Onyango, C., Mutungi, C., Unbehend, G., Lindhauer, M.G., 2011. Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch. LWT-Food Science and Technology 44(3): 681-686.
  • [46] Ortiz-Sánchez, J.P., Cabrera-Chávez, F., de la Barca, A.M.C., 2013. Maize prolamins could induce a gluten-like cellular immune response in some celiac disease patients. Nutrients 5(10): 4174-4183.
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  • [49] Phimolsiripol, Y., Mukprasirt, A., Schoenlechner, R., 2012. Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran. Journal of Cereal Science 56(2): 389-395.
  • [50] Pruska-Kedzior, A., Kedzior, Z., Goracy, M., Pietrowska, K., Przybylska, A., Spychalska, K., 2008. Comparison of rheological, fermentative and baking properties of gluten-free dough formulations. European Food Research and Technology 227: 1523–1536.
  • [51] Ravi, R., Harte, J.B., 2009. Milling and physicochemical properties of chickpea (Cicer arietinum L.) varieties. Journal of the Science of Food and Agriculture 89(2): 258-266.
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  • [56] Singh, U., Jambunathan, R., 1980. Evaluation of rapid methods for the estimation of protein in chickpea. Journal of the Science of Food and Agriculture 31: 247-254.
  • [57] Singh, N., Verma, P., Pandey, B.R., 2012. Therapeutic potential of organic Triticum aestivum linn. (wheat grass) in prevention and treatment of chronic diseases: An overview. International Journal of Pharmaceutical Sciences and Drug Research 4(1): 10-14.
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  • [60] Tharanathan, R.N., Mahadevamma, S., 2003. Grain Legumes-a boon to human nutrition. Trends in Food Science and Technology 14(12): 507–518.
  • [61] Trinidad, T.P., Mallillin, A.C., Valdez, D.H., Loyola, A.S., Askali-Mercado, F.C., Castillo, J.C.,Encabo, R.R., Masa, D.B., Maglaya, A.S., Chua, M.T., 2006. Dietary fiber from coconut flour: A functional food. Innovative Food Science and Emerging Technologies 7(4): 309-317.
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  • [63] Uluöz, M., 1965. Buğday Un ve Ekmek Analiz Metotları. Ege Üniversitesi Ziraat Fakültesi Yayınları No:29, Ege Üniversitesi Matbaası, Bornova, İzmir.
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  • [66] Yamsaengsung, R., Schoenlechner, R., Berghofer, E., 2010. The effects of chickpea on the functional properties of white and whole wheat bread. International Journal of Food Science and Technology 45: 610-620.
  • [67] Yayla, D., Çakmak, S. K., Artüz, F., Tamer, E., Köseoglu, T., Yozgatli, A., 2015. Çölyak hastalarında mukokütanöz bulguların sıklığı. Turkderm 49(4): 253-256.
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Toplam 69 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Araştırma Makaleleri
Yazarlar

Damla Barışık Bu kişi benim 0000-0003-0105-0467

Şebnem Tavman 0000-0002-3069-1709

Yayımlanma Tarihi 23 Nisan 2018
Gönderilme Tarihi 9 Ağustos 2016
Yayımlandığı Sayı Yıl 2018 Cilt: 16 Sayı: 1

Kaynak Göster

APA Barışık, D., & Tavman, Ş. (2018). Glütensiz Ekmek Formülasyonlarında Nohut Unu Kullanımının Ekmeğin Kalitesi Üzerine Etkisi. Akademik Gıda, 16(1), 33-41. https://doi.org/10.24323/akademik-gida.415652
AMA Barışık D, Tavman Ş. Glütensiz Ekmek Formülasyonlarında Nohut Unu Kullanımının Ekmeğin Kalitesi Üzerine Etkisi. Akademik Gıda. Nisan 2018;16(1):33-41. doi:10.24323/akademik-gida.415652
Chicago Barışık, Damla, ve Şebnem Tavman. “Glütensiz Ekmek Formülasyonlarında Nohut Unu Kullanımının Ekmeğin Kalitesi Üzerine Etkisi”. Akademik Gıda 16, sy. 1 (Nisan 2018): 33-41. https://doi.org/10.24323/akademik-gida.415652.
EndNote Barışık D, Tavman Ş (01 Nisan 2018) Glütensiz Ekmek Formülasyonlarında Nohut Unu Kullanımının Ekmeğin Kalitesi Üzerine Etkisi. Akademik Gıda 16 1 33–41.
IEEE D. Barışık ve Ş. Tavman, “Glütensiz Ekmek Formülasyonlarında Nohut Unu Kullanımının Ekmeğin Kalitesi Üzerine Etkisi”, Akademik Gıda, c. 16, sy. 1, ss. 33–41, 2018, doi: 10.24323/akademik-gida.415652.
ISNAD Barışık, Damla - Tavman, Şebnem. “Glütensiz Ekmek Formülasyonlarında Nohut Unu Kullanımının Ekmeğin Kalitesi Üzerine Etkisi”. Akademik Gıda 16/1 (Nisan 2018), 33-41. https://doi.org/10.24323/akademik-gida.415652.
JAMA Barışık D, Tavman Ş. Glütensiz Ekmek Formülasyonlarında Nohut Unu Kullanımının Ekmeğin Kalitesi Üzerine Etkisi. Akademik Gıda. 2018;16:33–41.
MLA Barışık, Damla ve Şebnem Tavman. “Glütensiz Ekmek Formülasyonlarında Nohut Unu Kullanımının Ekmeğin Kalitesi Üzerine Etkisi”. Akademik Gıda, c. 16, sy. 1, 2018, ss. 33-41, doi:10.24323/akademik-gida.415652.
Vancouver Barışık D, Tavman Ş. Glütensiz Ekmek Formülasyonlarında Nohut Unu Kullanımının Ekmeğin Kalitesi Üzerine Etkisi. Akademik Gıda. 2018;16(1):33-41.

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